Toasted amaranth rolls
1 batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Lukewarm water |
| 1½ | tablespoon | AM Unrefined Vegetable Oil |
| 3 | tablespoons | Honey or maple syrup |
| 1½ | teaspoon | Sea salt (optional) |
| 1½ | tablespoon | Active dry yeast |
| 1 | cup | AM Amaranth Flour |
| 2¼ | cup | AM Whole Wheat Flour |
| Soft butter, honey, raisins, | ||
| Cinnamon, chopped nuts, | ||
| Dried lemon peel, | ||
| Toasted amaranth seeds | ||
Directions
OPTIONAL
Mix first five ingredients together, then stir in flours. Roll dough onto a lightly floured surface (about ¼" thick). Spread with butter and sprinkle with remaining ingredients, except amaranth seeds.
Toast seeds in a dry skillet until lightly browned. Roll up dough and slice 2 inches thick. Place on sides, close together in an oiled pan. Sprinkle with amaranth seeds, and bake at 350 F. for 30 to 40 minutes.
Source: Arrowhead Mills "Amaranth Flour" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias